Mary Berry Chicken and Herb Casserole Recipe

This comforting chicken and herb casserole is a classic, gently flavoured dish inspired by Mary Berry’s simple, dependable style of home cooking. Tender chicken is slowly cooked in a light, savoury sauce with fresh herbs, resulting in a dish that is soft, warming, and full of natural flavour. It is an easy, fuss-free recipe suitable for confident beginners and experienced cooks alike. From start to finish, it takes around 1 hour and 30 minutes, most of which is hands-off oven time.

Ingredients

For the casserole

• 1 tbsp olive oil
• 8 skinless chicken thighs or 4 large chicken breasts
• 1 large onion, sliced
• 2 cloves garlic, crushed
• 2 carrots, sliced
• 2 celery sticks, sliced
• 2 tbsp plain flour
• 300ml chicken stock
• 150ml white wine
• 2 bay leaves
• 1 tsp fresh thyme leaves
• 1 tbsp chopped fresh parsley
• Salt and freshly ground black pepper
• 1 tbsp butter

How to Make Mary Berry Chicken and Herb Casserole

• Prepare the oven: Preheat the oven to 160°C fan. Lightly grease a large, lidded casserole dish and set aside.
• Brown the chicken: Heat the olive oil in a large frying pan. Season the chicken lightly and brown on all sides. Remove and set aside.
• Cook the vegetables: Add the butter to the pan and gently cook the onion, carrots, and celery for 5 minutes until softened.
• Make the sauce: Stir in the garlic and flour, cook briefly, then gradually add the stock and wine, stirring until smooth.
• Assemble and bake: Return the chicken to the pan with herbs and bay leaves. Transfer to the casserole dish, cover, and bake for 1 hour.
• Finish and serve: Remove the lid for the final 10 minutes if desired. Sprinkle with parsley before serving.

Tips

How do I stop the chicken drying out?

Use chicken thighs if possible and keep the casserole covered for most of the cooking time.

Can I thicken the sauce more?

Remove the lid for the last 10 to 15 minutes or stir in a little cornflour mixed with water.

Can I make this ahead of time?

Yes, it tastes even better the next day. Reheat gently until piping hot.

Serving Suggestions

• Creamy mashed potatoes
• Steamed green beans or peas
• Crusty bread to soak up the sauce

Storage

Room Temperature

Allow to cool and store for no longer than 2 hours before refrigerating.

Refrigerator

Keep covered in the fridge for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze in airtight containers for up to 3 months. Defrost overnight in the fridge.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 14 g
• Protein: 38 g
• Fat: 18 g
• Saturated Fat: 5 g
• Sodium: 620 mg

Nutrition values are estimates and may vary.

FAQs

Mary Berry Chicken and Herb Casserole Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

people

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Total time

90

minutes

Calories

420

kcal

1

hour 

30

minutes

A comforting chicken and herb casserole with tender chicken, vegetables, and a light savoury sauce. Simple, warming, and perfect for family meals.

Ingredients

• 1 tbsp olive oil

• 8 skinless chicken thighs or 4 large chicken breasts

• 1 large onion, sliced

• 2 cloves garlic, crushed

• 2 carrots, sliced

• 2 celery sticks, sliced

• 2 tbsp plain flour

• 300ml chicken stock

• 150ml white wine

• 2 bay leaves

• 1 tsp fresh thyme leaves

• 1 tbsp chopped fresh parsley

• Salt and freshly ground black pepper

• 1 tbsp butter

Directions

• Preheat the oven to 160°C fan and lightly grease a large casserole dish.
• Heat the olive oil in a large frying pan and brown the chicken on all sides. Remove and set aside.
• Add the butter to the pan, then soften the onion, carrots, and celery over gentle heat.
• Stir in the garlic and flour and cook for 1 minute.
• Gradually add the stock and wine, stirring until smooth.
• Return the chicken to the pan and add herbs, seasoning, and bay leaves.
• Transfer to the casserole dish, cover, and bake for 1 hour until tender.
• Remove the lid for the last 10 minutes if you prefer a slightly thicker sauce.
• Sprinkle with fresh parsley before serving.

Notes

• Chicken thighs stay especially moist in this recipe.
• The casserole can be made a day ahead for deeper flavour.
• Serve with mashed potatoes or crusty bread.